Not real harira but lovely nevertheless. The mixture of veg, grains and pulses, spices/sauces and salty lemon really works.
1 carrot
1 celery stick
1 small parsnip
1 parsnip
1 large clove of garlic
200g diced butternut squash
Half a small cauliflower broken into florets
2 tbsps massala curry paste
1 tbsp harissa paste
8 dried apricots (chopped)
400g tinned tomatoes (chopped)
400g cooked chickpeas
50gms each dark lentils and red rice (cooked)
2 litres of veg stock
1/2 a preserved lemon (finely chopped)
1
Finely chop all the vegetables
2
Gently sauté the six vegetables with a little oil or butter in a large pan until they begin to soften.
3
Add the squash and saute for another ten minutes.
4
Add pastes, tomatoes, chickpeas, apricots, cauliflower and stock and bring to the simmer.
5
Cook for half an hour and remove 20% and blitz.
6
Return to the pan and add the lentils, rice and preserved lemon and cook for another ten minutes. Season.
Ingredients
1 carrot
1 celery stick
1 small parsnip
1 parsnip
1 large clove of garlic
200g diced butternut squash
Half a small cauliflower broken into florets
2 tbsps massala curry paste
1 tbsp harissa paste
8 dried apricots (chopped)
400g tinned tomatoes (chopped)
400g cooked chickpeas
50gms each dark lentils and red rice (cooked)
2 litres of veg stock
1/2 a preserved lemon (finely chopped)